Grilled Suckling Pig (cochinillo A La Parrilla)

Grilled Suckling Pig, known as Cochinillo a la Parrilla, is a traditional dish from the Extremaduran cuisine. This succulent and flavorful dish is a favorite for special occasions and gatherings.

Grilled Suckling Pig (cochinillo A La Parrilla)

Ingredients

  • 1 suckling pig, about 10-12 pounds
  • Sea salt
  • Garlic cloves
  • Fresh rosemary
  • Extra virgin olive oil

Instructions

  1. Preheat the grill to medium-high heat.
  2. Score the skin of the suckling pig and season generously with sea salt.
  3. Stuff the cavity of the pig with garlic cloves and fresh rosemary.
  4. Secure the pig on the grill and cook for about 4 hours, turning occasionally, until the skin is crispy and the meat is tender.
  5. Remove from the grill and let it rest for 15 minutes before carving.
  6. Drizzle with extra virgin olive oil before serving.

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
4 hours
Total time:
4 hours
Cooking method
Grilling

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
0g
Fat
28g

Supplies

Grill Grill brush Meat thermometer

Tools

Carving knife Tongs Basting brush

Serving suggestions

Serve the Grilled Suckling Pig with roasted vegetables and a glass of red wine for a complete and satisfying meal.

Tips & tricks

For the best results, ensure the grill is at the right temperature and monitor the cooking time carefully to achieve a crispy skin and tender meat.

Cost

$100